Courgettes with creme fraiche and basil

The rain and sunshine have done wonders for courgettes this year. If you’ve grown some, you’ll be in a green glut of gorgeousness, this super simple recipe makes the most of the humble courgette.

Courgettes at this time of year are great grilled, fried, sautéed with basil and lemon, grated into dishes as hidden veg for younger eaters, or make them into potato cakes. The simplest treatments are often the most successful.

This recipe is a simple one ideal for a light summer meal.

Serves 2-4
creme fraiche 3 heaped tbsp
basil leaves 8-12
lemon juice of ½
courgettes 500g
olive oil 6 tbsp

Put the creme fraiche in a small mixing bowl. Place the basil leaves on top of one another, roll them up, then slice finely and add to the creme fraiche. Stir in the lemon juice and set aside.

Slice the courgettes diagonally, no thicker than 0.5cm. Warm the olive oil in a shallow pan, add the courgette slices and fry till golden, turning them as necessary.

Remove the courgettes as they become ready, and drain briefly on kitchen paper, then salt them lightly.

Transfer the courgettes to a serving dish and trickle over the lemon and basil cream.

This recipe appeared in Nigel Slater’s Guardian column.